Place the graham crackers in a medium bowl and crush using a heavy ustensil such as a glass cup. Crush until you have some crumbs and some slightly larger pieces – you want to retain some texture.

Add the oatmeal, vanilla and oil to the bowl and stir to combine so that the crumbs are slightly wet. Spread the crumb mixture over the prepared cookie sheet.

Bake the crumbs at 350 for 8 minutes. Remove from oven and immediately stir in the caramel chips. The heat of the hot crumbs will help melt the chips and distribute the flavor.

Set aside to cool completely.

To prepare the caramel whipped cream: Beat the cream or parve whip in the bowl of an electric mixer until stiff. Add the brown sugar and vanilla and beat until combined. Set aside.

To assemble: Let the ice cream soften for about 5 minutes to make assembly easier. Put a small amount of crumbs on the bottom of a glass. Top with chocolate syrup – drizzle it around the edge so it touches the rim.

Spoon the Klein’s Chocolate Supreme ice cream on top of it, then top with another layer of chocolate syrup – again, drizzle it against the wall of the glass for the nicest look.

Spoon or pipe the whipped cream on top of the ice cream, then drizzle more chocolate syrup on top.

Repeat with remaining ingredients. If using a tall cup, you can do more than one layer of each component. Freeze until ready to serve.

Tips:

If you like a lot of crunch with your ice cream, double the crunch recipe.

For an even simpler presentation, enjoy a scoop of Klein’s Ice Cream with caramel crunch topping!